Unit 3603: Food Technology

1. Introduction to Food Technology

• Definition and scope of food technology
• Importance in the food industry
• Role in food product development and innovation

2. Food Safety and Hygiene Practices

• Principles of food safety
• Hygiene standards and best practices
• Proper handling, storage, and preparation of food
• Contamination sources and prevention
• Regulatory frameworks and consumer protection

3. Food Processing Techniques

• Overview of food processing
• Canning: methods and effects
• Freezing: principles and applications
• Drying: techniques and impact on quality
• Fermentation: types and benefits
• Impact of processing on nutrition and sensory qualities

4. Food Packaging Technologies

• Types of packaging materials (plastic, glass, metal, biodegradable)
• Active and intelligent packaging
• Packaging design for food safety and shelf-life extension
• Environmental considerations in packaging

5. Sensory Evaluation of Food

• Introduction to sensory evaluation
• Organoleptic properties: taste, aroma, texture, appearance
• Sensory testing methods: descriptive, discriminative, affective
• Designing and conducting sensory panels
• Interpretation of sensory data

6. Food Quality Control

• Quality control principles in food industry
• Techniques and tools for quality assurance
• Monitoring and documentation
• Compliance with regulatory standards and certifications

7. Food Product Development

• Stages of food product development
• Market research and consumer needs analysis
• Ideation and concept development
• Formulation and prototype creation
• Testing, evaluation, and commercialization

8. Food Analysis Techniques

• Analytical methods for nutritional content
• Food composition analysis
• Detection of contaminants and adulterants
• Physical and chemical quality parameter evaluation
• Instrumentation and laboratory techniques

9. Food Preservation Methods

• Traditional preservation methods: drying, salting, smoking
• Pasteurization: principles and applications
• Irradiation: safety and benefits
• High-pressure processing
• Emerging preservation technologies (nanotechnology, etc.)

10. Sustainable Food Technologies

• Concepts of sustainability in food technology
• Sustainable production and processing methods
• Eco-friendly packaging solutions
• Resource efficiency and waste minimization
• Innovations promoting environmental stewardship